Crockpot Chicken Pesto Farfalle: 5-Ingredient Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a high-quality basil pesto—look for one with a deep green color and a strong basil aroma. If you have time, make your own pesto by blending fresh basil, pine nuts, garlic, Parmesan, and olive oil.

You can also add a pinch of red pepper flakes for a subtle kick. To prevent the pasta from overcooking, check it at the 3.5-hour mark if your slow cooker runs hot. Every slow cooker is different, so trust your senses: the dish should look and smell done even before you check the temperature.

If you prefer a thicker, more baked casserole texture, cook the dish on HIGH for 2.5 to 3 hours instead of LOW for 4. This will reduce the liquid more and give the top a slightly crispy edge.

For a lighter version, use reduced-fat cream cheese and part-skim mozzarella, though the sauce may be slightly less rich. You can also add a handful of cherry tomatoes or sliced mushrooms for extra vegetables, but keep in mind that this will change the flavor and texture.

Variations

• Sun-Dried Tomato Pesto: Swap the basil pesto for sun-dried tomato pesto for a sweeter, more intense flavor. Add a handful of chopped sun-dried tomatoes along with the spinach for extra texture and tang.
• Add Mushrooms: Sauté sliced mushrooms in a little olive oil until golden, then add them to the slow cooker with the other ingredients. The mushrooms add an earthy depth that pairs beautifully with the pesto and cheese.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped fresh jalapeño along with the other ingredients for a spicy version. The heat cuts through the creaminess and gives the dish a lively boost.
• Use Chicken Thighs: Replace the chicken breasts with boneless, skinless chicken thighs, cut into cubes. Thighs are more forgiving and stay even juicier during the long cooking time.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or milk.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 30-second bursts, stirring between, or on the stovetop over medium-low heat until hot. Add a little liquid if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so you may want to add a splash of chicken broth or milk when reheating to restore the creamy consistency. Let the dish cool for no more than 2 hours before refrigerating.

You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed. You may need to add 15–20 minutes to the cooking time because the ingredients start cold. This makes it a true set-it-and-forget-it meal for busy days.

Serving ideas

Serve this Crockpot Chicken Pesto Farfalle as a main dish with a simple green salad and crusty bread for soaking up the extra sauce. It's substantial enough to stand alone, but the crisp freshness of a salad balances the richness.

For a lighter meal, you can serve smaller portions as a side dish alongside grilled chicken or fish. The creamy, cheesy sauce pairs beautifully with a glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc.

For a family-style dinner, set the slow cooker on the table and let everyone serve themselves. The dish is visually appealing with its golden cheese and green flecks, so it makes a great centerpiece.

You can also garnish with extra fresh basil or a sprinkle of red pepper flakes for a pop of color and flavor. Leftovers are excellent for lunch the next day—just reheat gently in the microwave or on the stovetop.

Frequently asked questions

Recipe card

Crockpot Chicken Pesto Farfalle: 5-Ingredient Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 12 oz farfalle (bow-tie) pasta
• 4 cups fresh baby spinach leaves
• 1 cup basil pesto
• 8 oz cream cheese, softened and cut into chunks
• 2 cups shredded whole-milk mozzarella cheese

Instructions

1. Place the cubed chicken breasts evenly across the bottom of a 6-quart slow cooker. Scatter the farfalle pasta over the chicken, then add the fresh baby spinach leaves. Spoon the basil pesto over the top, spreading it as evenly as possible. Set the cream cheese chunks in the center of the mixture, and sprinkle the shredded mozzarella over everything.
2. Put the lid on the slow cooker and set it to LOW. Cook for 4 hours, or until the chicken is cooked through and the pasta is tender. Avoid opening the lid during the first 3 hours to keep the heat steady.
3. After 4 hours, remove the lid and stir the mixture well. The chicken should be fork-tender and no longer pink in the center. Check the internal temperature with an instant-read thermometer: it must read at least 165°F (74°C). The pasta should be al dente, and the spinach should be wilted into the sauce.
4. If the mixture looks dry or the sauce is too thick, stir in 1/4 cup of warm chicken broth or milk until it reaches a creamy, spoonable consistency. Taste and adjust seasoning with salt and pepper if needed. The dish should be rich and cheesy, with the pesto flavor coming through.
5. Spoon the chicken pesto farfalle onto a white dinner plate, making sure each serving gets plenty of sauce, chicken, and pasta. Serve immediately while hot and bubbling. The cheese will stretch as you scoop, and the creamy sauce will coat every bite.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

42 g

Carbohydrates

38 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.